Charlotte Russe

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

The rich cold cousin of Apple Charlotte: both use a smooth sweet pureée to fill a frame of crisp bread or cake. I cannot find out why this version is known as Russian: it may have been made for a distinguished Russian visitor to the court or the recipe may have come from Russia.


  • 12–18 sponge fingers
  • 2 oz. (60 g.) pistachios, almonds or walnuts


Line a straight-sided round dish with the sponge fingers (casino fingers are the best). Sprinkle chopped nuts thickly over the bottom. Melt the gelatine in 1 tablespoon water, add the remainder and stir over the heat until it is thoroughly dissolved. Remove from the heat and add sugar. Whip